Fried Chicken a la Kim

Howdy there readers. Hope everyone is doing great this weekend. It’s a lovely weekend here in Ontario. Nice and cool but the sun was shining most of the day. I have my windows wide open with the breeze blowing in. Perfect weather for cooking and baking. It’s really unusual to be this cool here in June. Trust me though, I’m not complaining. I figure I am going to enjoy every minute of it as I know it will come to a grinding halt soon enough. Our summers are usually humid as well as hot. So a break in weather is a lovely treat.I decided that I really needed to think about what I want to eat before I start my health kick. I have this overwhelming desire to eat all things unhealthy. It keeps me up at night. Not that I think I will be one of those people who will never eat normal food again. That’s just not the way I roll. I will be doing the “eat anything in moderation” kind of deal. Yet somehow my brain is responding by giving me cravings for all things fattening and bad for me. So what’s a girl to eat before she kicks off a healthy lifestyle….why fried chicken of course. Cooked in oil the old fashioned way. Oh so bad for you fried chicken. To be fair I have not made this is years and years. I used to get it requested for parties, showers, stag parties and the like. I had it down to a science. Too much time not making it has affected my dredging skills I think. The batter did not stick as well as it used to. I have this desire to blame Paula Dean for this. I used to do a quick dredge. But I tried the soaking the chicken in buttermilk idea as she recommends. While I am not sure this was the cause of the coming apart, I intend to blame Paula completely. I mean, come on, this never happened to me before. *sigh*I had a whole chicken I cut up ahead of time. Then I soaked the chicken in a buttermilk mixture for about 4 hours. You can just buy chicken already cut up. In fact I’d recommend it. So much easier than what I did. Cutting up a whole chicken is a pain in the butt quite frankly. It’s not overly hard to do just not as rewarding as you think it will be.So I hope you enjoy this recipe. This is my go to recipe and always has been. It’s adapted from Betty Crocker’s cookbook I believe. Enjoy and let me know what you think. Feel free to share ideas and tips for chicken if you have any.

Thanks for stopping by Alisa. Personally I think the quick method of just dunking it in buttermilk before hand is quite fine. I used to do it that way before and it was always yummy. I may try it again and marinate for the full 12 on half and quick dunk on half and do a taste test.